Garden salmon salad
By Esther Clark
Choose a lighter lunch with this easy, no-cook salmon salad packed with courgettes, peas, pea shoots and radishes. It's healthy and takes just 15 minutes to prepare
- Prep:15 mins
No cook - Serves 4
- Easy
Nutrition per serving
- kcal 434
- fat 31g
- saturates 5g
- carbs 6g
- sugars 3g
- fibre 3g
- protein 30g
- salt 0.2g
Ingredients
- 2 courgettes
- 100g fresh shelled peas
- 8 radishes, halved
- 3 tbsp rapeseed oil
- 1 large lemon, zested and juiced
- 2 tbsp fat-free natural yogurt
- 75g pea shoots
- 4 poached salmon fillets, skin removed and flaked into large chunks
- 2 tbsp mixed seeds
- 1⁄2 small bunch dill, fronds picked
Method
Cut the courgettes into long thin strips using a peeler, and discard the soft, seeded core. Toss the courgette ribbons, peas and radishes together in a large bowl. Whisk the oil, lemon zest and juice, and yogurt together, then toss with the veg.
Put the pea shoots, dressed veg and large flakes of salmon on a large platter. Finish with a good grinding of black pepper, and scatter over the mixed seeds and dill to serve.
